If you’ve been craving something sweet and crunchy on keto—think nostalgic toaster pastries—these Crispy Keto Blueberry Roll-Ups are about to become your new favorite treat. Perfect for that mid-afternoon snack attack, they satisfy your sweet tooth without the sugar crash. Plus, they’re quick enough for a weeknight whip-up and fancy enough for brunch. Talk about a win-win.
Why Do These Keto Roll-Ups Work So Well?
Let’s address the craving first. You want that crispy, golden exterior paired with a creamy, fruity inside. These roll-ups deliver both, thanks to clever keto-friendly swaps and a touch of blueberry magic.
- Low-carb? Absolutely.
- Bursting with flavor? Without a doubt.
- Complicated or messy? Not at all.
Enjoy a delicious sweet treat without veering off your keto path—and possibly only dirty one bowl (hello, kitchen MVP).
Key Ingredients That Make a Difference
Almond Flour
Our staple for creating a crispy, pastry-like shell without wheat. It bakes to a perfect golden crisp, giving the roll-ups that delightful texture.
Blueberries
Yes, fruit on keto! Used sparingly, blueberries offer a natural burst of sweetness with a tangy edge, balancing the creamy filling beautifully.
Cream Cheese
The luscious heart of the filling. Creamy and slightly tangy, it provides satisfying fats that keep you full and add indulgence—all keto-approved.
Keto Sweeteners
A dash of erythritol or your preferred keto-friendly sweetener replaces sugar without any crash. Adjust the sweetness to your taste, whether that’s a hint of sweet or a full dessert vibe.
Flaky, Crunchy, Creamy—All the Good Stuff
Bite into these roll-ups and enjoy layers of texture: a crunchy, golden outside and a soft, rich cream cheese and blueberry center. After a few bites, you might forget you’re eating healthy. That’s the goal.
Packed with fat, fiber, and just a touch of natural fruit sugar, these roll-ups satisfy without leaving you hungry soon after.
Tips for Perfect Keto Blueberry Roll-Ups
- Spread filling evenly in a thin layer to ensure neat rolls and even baking—avoiding leaks.
- Bake until golden for that perfect crispy almond flour crust.
- Let cool before eating to firm up and maximize crunch.
- Out of almond flour? Coconut flour works but start with half the amount—it absorbs more moisture.
Storage, Prep, and Reheating Made Easy
These roll-ups taste great even the next day.
- Make the filling ahead and refrigerate for quick assembly later.
- Store leftovers in an airtight container in the fridge for up to five days (if they last that long).
- Reheat in the oven or air fryer to bring back crispiness. Avoid microwaving to prevent sogginess.
When to Enjoy These Delicious Roll-Ups
Serve these versatile keto treats:
- With your morning coffee as a sweet breakfast
- As a post-lunch energy boost
- Dressed up with whipped cream for a decadent keto dessert
They’re perfect for sharing—or keeping all to yourself if you prefer.
Flavor Tweaks to Make Them Yours
Add a sprinkle of cinnamon, some lemon zest, or a dash of nutmeg to the filling for a personalized twist. The base recipe is flexible, so feel free to experiment.
Bottom line: Crispy Keto Blueberry Roll-Ups combine sweetness, crunch, and creamy richness without any carb guilt. They make keto feel fun and sustainable.
Try them out, and don’t be surprised if you start dreaming up new variations—strawberries, chocolate chips, anyone?
Crispy Keto Blueberry Roll-Ups
Equipment
- Mixing bowl
- Small Saucepan
- baking sheet
- Parchment Paper
- Rolling Pin
- Hand Mixer
- Rubber spatula
- pastry brush
Ingredients
For the almond flour roll-up dough
- 1 1/2 cups finely blanched almond flour
- 1/4 cup granulated erythritol or keto sweetener
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon baking powder aluminum-free
- 1 large egg room temperature if possible
- 2 tablespoons unsalted butter melted and slightly cooled
- 1 teaspoon pure vanilla extract
For the creamy blueberry filling
- 4 ounces cream cheese softened, full-fat brick style
- 3 tablespoons powdered erythritol or keto sweetener
- 1 tablespoon heavy whipping cream
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon fresh lemon zest optional but brightens the blueberry flavor
- 1/2 cup fresh blueberries or frozen, not thawed
- 1 tablespoon water for simmering the blueberries
- 1 tablespoon granulated erythritol or keto sweetener for the blueberry mixture, adjust to taste
For brushing and topping
- 1 tablespoon unsalted butter melted, for brushing the tops
- 1 teaspoon granulated erythritol or keto sweetener for sprinkling on top
- 1/4 teaspoon ground cinnamon optional, for topping
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Add the almond flour, granulated sweetener, salt, and baking powder to a mixing bowl and whisk until well combined and free of lumps.
- In the same bowl add the egg, melted butter, and vanilla, then stir with a spatula until a soft, slightly sticky dough forms and holds together when pressed.
- Place the dough between two sheets of parchment paper and gently roll it into a thin rectangle about 1/8 inch thick, trimming the edges if needed for clean sides.
- Using a sharp knife, cut the rolled dough into 8 even rectangles and slide the bottom parchment with the rectangles onto the prepared baking sheet, keeping the pieces close but not touching.
- For the blueberry mixture, combine the blueberries, water, and the tablespoon of granulated sweetener in a small saucepan over medium heat and cook, stirring occasionally, until the berries burst and the mixture thickens slightly into a jamlike consistency.
- Remove the blueberry mixture from the heat and let it cool to room temperature so it does not melt the cream cheese filling.
- In a clean bowl beat the softened cream cheese with a hand mixer until smooth, then add the powdered sweetener, heavy cream, vanilla, and lemon zest and whip until light and creamy.
- Fold the cooled blueberry mixture gently into the cream cheese filling, leaving a few streaks for a swirled look if you like.
- Spoon a thin strip of the blueberry cream cheese filling down the center of each dough rectangle, leaving a small border on all sides to prevent leaking as they bake.
- Carefully lift one long side of each rectangle over the filling, then roll it up into a tight log, pinching the seam and ends gently to seal and placing each roll seam side down on the parchment.
- Brush the tops of the roll-ups with the melted butter, then sprinkle with the teaspoon of granulated sweetener and the cinnamon if using for extra crunch and flavor.
- Bake the roll-ups for 15 to 18 minutes until the outsides are golden brown and feel firm and crisp to the touch around the edges.
- Let the roll-ups cool on the baking sheet for at least 10 minutes so the crust can crisp further and the filling can set before serving warm or at room temperature.
- Store any leftovers in an airtight container in the refrigerator for up to five days and reheat in a low oven or air fryer until warmed through and crisp again.
Notes
Nutrition
